Pear Pickles

READY IN: 19hrs 20mins
Recipe by Diana Adcock

Another good one for holiday gifts-good with cheese and biscuts.

Top Review by fluffernutter

I ate a few right out of the pickling liquid, before canning, and yow! This is one crazy sharp, sweet pickle. (There was not an amount of water listed, so I used 1/2 cup -- maybe I got the proportions wrong.) I bet it will be great with biscuits and cheese -- good suggestion. I thought they deserved a unique look, so I added a little green food coloring to the pickling liquid just before packing the pears. Hahahaha! They look like something from a mad scientist's laboratory -- I'll post a picture later. Good recipe for an unusual pickle -- thanks DiB's.

Ingredients Nutrition

  • 6 lbs pears, peeled,cored and halved
  • 4 cups water
  • 2 teaspoons fresh fruit, mixed with the water in a large glass bowl
  • 1 teaspoon pickling spices
  • 1 teaspoon clove (whole)
  • 1 inch gingerroot
  • 3 cups white sugar
  • 1 12 cups white vinegar (thats at least 5 percent acidity)
  • 12 cup lemon slice (thin-around 1 small lemon)


  1. As you prepare the pears add them to the fruit fresh bath.
  2. Tie pickling spice, cloves and ginger root in a spice bag.
  3. Prepare liquid by combining the spice bags, sugar, water, vinegar and lemon slices in a large stainless steel or enamel saucepan.
  4. Bring to a boil, cover and boil gently for 5 min.
  5. Transfer pears to pickling liquid to create a single layer.
  6. Cook 7 minutes.
  7. Remove and place in a large bowl.
  8. Repeat until all pears are cooked.
  9. When all the pears are cooked pour the pickling liquid over them.
  10. Cover and let stand 12-18 hours-in a cool place.
  11. Pack pears in clean hot jars-remove spice bags and bring liquid to a boil.
  12. Pour over pears leaving 1/2 inch head space.
  13. Seal and process 15 minutes at altitudes up to 1000 feet.

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